Tomato Ketchup Recipe - Tomato sauce in homemade style.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes(टमाटर),

Cuisine : Mumbai

Course : Pickle Jams Chutneys

Tomato Ketchup

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

For more recipes related to Tomato Ketchup checkout Oven Roasted Tomato Chutney , Tomato Chutney , C , Tomato-Onion Chutney . You can also find more Pickle Jams Chutneys recipes like Kamal Kakdi ka Achaar, Sweet Mango Pickle, Apricot And Orange Marmalade, Tomato Achar. Or try out these recipes from Mumbai Cuisine like Boondi Salad, Tomato Ketchup, Sweet Potato Crisps, Keema Frankie.

Tomato Ketchup Recipe - how to make Tomato Ketchup

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Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve :

Level Of Cooking : Medium

Ingredients

  • Tomatoes 2 kilograms

  • Sugar 80 grams

  • Salt 10 grams

  • Acetic acid (glacial) 4 millilitres

  • Red chilli powder (deghi mirch) 1 gram

  • Ginger finely chopped2 grams

  • Onion finely chopped10 grams

  • Cloves 1 gram

  • Cinnamon broken1 gram

  • Cumin seeds 1 gram

  • Black peppercorns 1 gram

  • Sodium benzoate 0.3 gram

Method

Step 1

Halve tomatoes, deseed and make a puree in a blender to get a yield of 1.2 kgs or else adjust the quantity of tomatoes used to make puree. Tie up cloves, cinnamon, green cardamoms, cumin seeds and peppercorns in a piece of muslin cloth to make a potli. Pour tomato puree into a deep pan.

Step 2

Place spice potli in it and cook on medium heat. Add finely chopped ginger and onion and continue cooking. Add one third of the sugar and stir. Add salt, red chilli powder and cook till the mixture reduces to one third of its original quantity.

Step 3

Add remaining sugar and continue to cook till water does not separate. To test pour a spoonful on a plate. If the water does not separate the right consistency has been reached. Mix sodium benzoate in a little water.

Step 4

Remove spice potli from the mixture, squeezing it to extract all the flavours. Strain the mixture through a strainer. Add acetic acid and sodium benzoate and mix well. Pour into dry and hot sterilized bottles taking care not to fill till the rim of the bottles.

Step 5

You can further pasteurize the filled bottles for thirty to thirty five minutes in hot water at 85°C to 88°C.

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